Instructions

Place tomato sauce, white wine, minced garlic and a pinch of sea salt in a small pan and heat gently. Brown scallops in 1 tbsp. butter and olive oil over medium-high heat; turn scallops and reduce heat to medium. Sauté artichoke hearts and new potato in butter and season with sea salt. Add fresh thyme--no need to dice, just break it up with your fingers. Place tomato sauce in center of plate. Blot browned scallops on a paper towel to remove excess oil and arrange in tomato sauce; heap potato and artichoke in the center and garnish with a piece of fresh thyme. *If you substitute canned artichoke hearts for fresh, be sure to drain them thoroughly; the juice can be quite acidic.